OCR Text |
Show The -Women's Room By Kate McCutchan Have you ever fantasized a candlelit dinner for two, your beloved sitting across from you, sharing a delectable meal that magically appears from your own kitchen - while you merely smite and enjoy? Oui, e'est bon! And now, your fantasy can come true. Bouquet Garni is a new catering service in Park City, run by Julie Pullman and Lynn Dixon. The treasures of french cooking can be yours to savor by calling on their expertise at 649-1203. They will bring their gastronomical delights to your home and to your palate, for as few as two or as many as 350 people. During the Park City Arts Festival, Julie and Lynn displayed their talents for a gathering of artists and friends at the train depot. Despite the lack of the usual necessities (such as electricity and running water) Bouquet Garni offered a feast for all: hors d'oeuvre trays decorated with flowers and fresh-baked braided french bread; gourmet cheeses such as New York Cheddar, Port Salert, Boursin and a wneel ot tsnc; chicken liver pate; small quiches; savory puff pastries; artichokes stuffed with crab meat; salmon mousse, and vegetables with three different sauces. 1 first sampled Bouquet Garni's wares in the street during Art Festival. A luscious spinach and cheese crepe melted in my mouth. Hmmm, who are these folk, I wondered. It turned out that Julie Pullman had spent a year in Parris, France, at La Vareen cooking school, earning her Grand Diplome as a chef. She learned a technique that masters of french'cooking use around the world; masters like Julia Child, for instance. After a break from the rigors of schooling that included a stint as a wrangler on a ranch in Nevada, Julie began working in Salt Lake at the Dejeuner Restaurant. She soon began looking for another outlet for her talents, one that would allow her more flexibility in preparing foods. "I wanted my own business, to be my own boss. You can take pride in what you cook, because you've done it and you ve done it the way you want to do it." Julie asked Lynr.Dixon to join her after Lynn had been working at the Dejeuner for 7 montns. bhe needed an apprentice in the form of someone who enjoyed cooking and wanted to learn more. "I yearned to be on my own and be part of the venture," Lynn said. "I took accounting and bookkeeping classes in Salt Lake which have turned out to be very helpful." Bouquet Garni brings the Park City Community an opportunity for alternative dining. You don't have to take your quests to a crowded restaurant; nor do you have to worry about food preparation and serving. Julie and Lynn come to your layout; they do as much prep work and present their work in your Shome. They are versatile: your meal can be an outdoor barbecue with hamburger or a sit-down affair with filet. Their birds come fresh from Salt Lake: pheasant, quail and chicken (a nature partridge). Oh, the menus are mouth-watering: chicken with mustard sauce, rabbit with peach sauce, pears in red wine, souffles of hot lemon, dried apricot grand marnier. Their skill is yours for the learning. Bouquet Garni offers classes in french cuisine for 6 to 10 people at a time. Prepare the food, then sit down to enjoy it and discuss the results with wine in hand. Voila! |